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Roasted Vegetable Ratatouille Lasagna
CARRIE'S EXPERIMENTAL KITCHEN21Ingredients
75Minutes
600Calories
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Ingredients
US|METRIC
8 SERVINGS
- 16 oz. lasagna sheets (cooked)
- 32 oz. part-skim ricotta cheese
- 8 oz. shredded mozzarella (divided)
- 1 large egg
- 1/4 cup fresh basil (chopped; divided)
- 1 tsp. garlic powder
- 1 eggplant (large dice)
- 2 cloves garlic (minced)
- 2 plum tomatoes (large dice)
- 8 oz. mushrooms (halved)
- 1 yellow squash (large dice)
- 2 zucchini (large dice)
- 1 red onion (large dice)
- 1 Tbsp. fresh rosemary (chopped)
- 3 Tbsp. extra-virgin olive oil
- 3 Tbsp. white wine
- 2 Tbsp. butter
- 2 Tbsp. all-purpose flour
- 4 oz. cream cheese
- 2 cups milk (I used 2%)
- 1/2 cup Pecorino Romano cheese (Grated)
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NutritionView More
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600Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories600Calories from Fat320 |
% DAILY VALUE |
Total Fat35g54% |
Saturated Fat18g90% |
Trans Fat |
Cholesterol150mg50% |
Sodium670mg28% |
Potassium920mg26% |
Protein34g |
Calories from Fat320 |
% DAILY VALUE |
Total Carbohydrate37g12% |
Dietary Fiber4g16% |
Sugars10g |
Vitamin A30% |
Vitamin C35% |
Calcium80% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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